Farm2ChefsTable

Which came first, the chicken or the egg? Unfortunately, I don’t have the answer to that age ol’ question. But Annie from The Chicks Next Door might. She raises heritage breed chickens known for the vibrant array of colored eggs. I reckon she might be the best person to answer that question. Annie’s love for …

Dill Pickles Prep Time: 10 to 15 minutes | Cook Time: 10 to 15 minutes | Pickling Time: 1 week | Special Equipment: Two, 2-quart mason jars Ingredients 6 to 8 Kirby cucumbers, halved lengthwise 4 cups white vinegar 2 cups dill, loosely packed 2 tablespoons dill seeds 1 tablespoon coriander seeds 1 tablespoon red chili flakes 2 garlic cloves, peeled 4 …

Malou Despoux believes there’s a time and a place for every wine, whether an easy-drinking Piquette, or a high-end Bordeaux. We sat in her cozy kitchen talking wine, gray cats (her Mimi and my Frida Calla), and future plans on a cold day in early December.  It’s obvious the Hudson Valley is having a moment. …

Hudson Valley Dining Experience Welcome to Farm2ChefsTable Eat your way through the seasons with family, friends and Farm2ChefsTable. Farm2ChefsTable brings people back around the dinner table to savor the bountiful bread basket that is the Hudson Valley. After training at some of the world’s most acclaimed restaurants. Riveted by the farm-to-table cuisine of the Hudson …

Share this: Twitter Facebook Like this: Like Loading…

When it comes to preserving the seasonal bounty of the Hudson Valley, it is imperative to have a conversation about canning. Why is this important to know? Well, everything has a season and a shelf life. That includes fruits, veggies, meat and fish. Canning allows us to enjoy seasonal ingredients all year long, such as …

After training at some of the world’s most acclaimed restaurants. Riveted by the farm-to-table cuisine of the Hudson Valley, Nicholas now features local farmers, makers and artisans on his food blog Farm2ChefsTable. Eat your way through the seasons with family, friends and Farm2ChefsTable. Farm2ChefsTable brings people back around the dinner table to savor the bountiful …

Salumi, one of the great achievements of the Italian kitchen, is now available in the Hudson Valley at La Salumina in Hurleyville. Owners, Eleanor Friedman and Gianpiero Pepe, first crossed paths while working in Siena, Italy. Eleanor, a New York native, had an apprenticeship as a butcher and norcino (salumi producer) when she met Gianpiero, …

London Broil is one of the most misunderstood pieces of meat. It gets a bad rap for being tough if it’s overcooked or sliced incorrectly. Luckily, I’ve been cooking and eating London Broil my whole life, so I have some tips to share with you.  While interviewing James from Hover Farms, he mentioned that customers …

There’s a lot of lingo when it comes to cooking with liquid: poach, simmer, boil. They all mean different things. It’s all about temperature. Poaching is a gentle way of cooking tender cuts of meat or vegetables. The goal is to shoot for 160 to 180F degrees. I like to poach chicken breast, fish, eggs, fruits …